This puréed vegan butternut squash soup with almond milk includes roasted garlic, sautéed sweet onion, and vegetable broth. It's super easy to make.
Preparation Time
20 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 45 mins
Calories
115 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Cut top 1/4-inches off garlic cloves; brush with a small amount of olive oil. Wrap in aluminum foil.
Step 3
Bake in the preheated oven until garlic is tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; chop.
Step 4
Heat 2 tablespoons olive oil in a 5-quart pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Add butternut squash and broth; season with salt and black pepper. Bring to a boil, reduce heat, and simmer until squash is soft, about 30 minutes. Cool soup about 30 minutes.
Step 5
Fill blender halfway with soup; add 1/2 cup almond milk. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend for 1 minute. Pour into a pot. Repeat with remaining soup and almond milk. Warm soup over low heat until heated through, about 3 minutes.
Ingredients
salt and ground black pepper to taste
3 cups vegetable broth
3 cloves garlic
1 sweet onion, chopped
1 cup unsweetened vanilla-flavored almond milk, or more to taste